Peach muffins Recipe Gluten-free, dairy-free (casein-free) and vegan.

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ORGANIC INGREDIENTS

• 290 g (2 cups) all-purpose flour "La Merveilleuse"
• 35 g (1/3 cup) quinoa flakes
• 10 ml (2 tsp) baking powder
• 1 ml (1/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 120 g (1/2 cup) unsweetened applesauce
• 120 g (1/2 cup) canned coconut milk
• 80 g (1/4 cup) maple syrup
• 2 medium eggs (90 g)
• 70 g (1/3 cup) light olive oil
• 5 ml (1 tsp) vanilla extract
• 2,5 ml (1/2 tsp) almond extract
• 185 g (1 cup) peeled and cubed peach
• 30 g (1/3 cup) slivered almonds

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PREPARATION

1. Preheat oven to 180 °C (350 °F).
2. In a bowl, combine flour, quinoa flakes, baking powder, baking soda, and salt.
3. In a second bowl, beat together the applesauce, coconut milk, maple syrup, eggs, oil, vanilla, and almond extract, until smooth.
4. Blend dry ingredients into the liquid batter and beat until the batter thickens.
5. With a wooden spoon, add in the peaches and almonds.
6. Divide the batter into paper-lined muffin cups.
7. Bake on the middle rack for 25 minutes or until an inserted toothpick comes out clean.
8. Unmold straight out of the oven and let cool on a wire rack.